Saturday, November 8, 2014

November Potluck

This month we are sampling different ideas that could be served for Thanksgiving, Christmas or other holidays.
We are having "drummettes", mashed potatoes, a citrus salad, a jicama salad, a cranberry relish, a pumpkin cranberry parfait

The drummettes are from shaped as drummettes instead of patties.
3 beet (juiced, saving the pulp)
1 1/2 cup carrots (juiced, saving the pulp)
3 TBS miso
1 1/2 cup portobello mushrooms, chopped
3 clove garlic, minced (1/8 tsp powder)
3 TBS olive oil
1 tsp Celtic sea salt
2 oranges juiced

In a bowl combine the vegetable pulp and miso. Drink the juice.
In a high speed blender combine mushrooms, garlic, olive oil, and salt, and orange juice.
Combine the blender mixture with the vegetable mix, mashing together.
Form 2 4-inch patties and dehydrate for 4 hours, flipping after 2 hours.

The mashed "potatoes" are from
3 cups cauliflower florets
1/2 cup pine nuts
1/2cup fresh thyme leaves
1/4cup fresh lemon juice
2 cloves of garlic
Dash of cold pressed olive oil
Pinch of salt and pepper.
Food processor
Place all ingredients into food processor. Process for a couple minutes until all ingredients are mixed well. 

The citrus salad recipe is
2 TBS olive oil
2 lemons, juiced
dash of salt
green onions
red onion
romaine lettuce
2 grapefruit
2 avocado
almond slices

The jicama salad recipe is
1 jicama diced
1 can rinsed and drained black beans
1 cup corn
1 tomato diced
1 red pepper diced
1 avocado
1/4 cup cilantro

1/4 cup oil
garlic clove
3 TBS orange juice
3 TBS lime juice
3/4 tsp coriander seed
2 tsp minced shallot

The cranberry relish is from
2 cups raw cranberries
1/2 cup raisins
3/4 cup dates
process to desired consistency
1 apple
2 oranges (1 orange sliced and 1 orange juiced)
pulse to incorporate

The pumpkin cranberry parfait is from

No comments:

Post a Comment